Today was my first experience making modeling chocolate. The first one, I overworked....had to rework it and maybe able to save it.... the second batch went way better. That one is usable. I am a newb using chocolate. I did what you showed when the edges were firm. You answered all my questions. Excellent video. New subbie.
Thank you for the thorough tutorial! I am actually attempting to make modeling chocolate (for the first time), or I guess candy clay? I'm using the white melting wafers (chocomaker) I've tried a few batches, I thought I had it, but keep getting modeling chocolate that's smooth, but has not very much stretch/elasticity (I was expecting less than fondant but more than I have), and it's almost crumbly when I poke it. I can smooth it(with my finger or a tool), but it doesn't look smooth like yours(immediately). It also isn't rock hard after it sits (at least 18 hours). It does get more firm, but not that firm (too much corn syrup?) I don't know if you still monitor comments here. Even if you don't, I did appreciate the tutorial. 😊
Hi sir! I am very happy to see your chocolate. because your teqneuqe is really easy than others i made the modelling chocolate one month ago and I couldn't find good texture my chocolate had gone worst it was too much hard and not able to move that's why I have to throw away 😅😅but now i am going to follow your recipe and then I will inform you..thnks sir I'm indian my english is not good i hope you got it what I said...
love this!! thank you so much for breaking it down so easily! I have always wondered how to make modeling chocolate! I hope you have an amazing weekend!
Dan, how long is the shelf life on the modeling chocolate and is it stored in the refrigerator or just cool dry location? Thank you....this looks very simple to do!
HI Karen! It will last for at least a few months if stored in an airtight bag and away from sunlight. No need to store in the fridge. If you do store it chilled you'll want to bring it back to room temp before working with it. Enjoy!
Hi Dan! I love your channel and really appreciate how well you explain things, that can be tricky! Have I asked you where on earth I know you from?? I watch every baking show there is, so which one is it that I think I saw you on?Keep up the great work!!
I did this it got greasy and falling apart like then the second time with a smaller portion it did pretty good like play dough but stand up but not as I want
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Today was my first experience making modeling chocolate. The first one, I overworked....had to rework it and maybe able to save it.... the second batch went way better. That one is usable. I am a newb using chocolate. I did what you showed when the edges were firm. You answered all my questions. Excellent video. New subbie.
Thank you for the thorough tutorial! I am actually attempting to make modeling chocolate (for the first time), or I guess candy clay? I'm using the white melting wafers (chocomaker) I've tried a few batches, I thought I had it, but keep getting modeling chocolate that's smooth, but has not very much stretch/elasticity (I was expecting less than fondant but more than I have), and it's almost crumbly when I poke it. I can smooth it(with my finger or a tool), but it doesn't look smooth like yours(immediately). It also isn't rock hard after it sits (at least 18 hours). It does get more firm, but not that firm (too much corn syrup?)
I don't know if you still monitor comments here. Even if you don't, I did appreciate the tutorial. 😊
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Hi sir! I am very happy to see your chocolate. because your teqneuqe is really easy than others i made the modelling chocolate one month ago and I couldn't find good texture my chocolate had gone worst it was too much hard and not able to move that's why I have to throw away 😅😅but now i am going to follow your recipe and then I will inform you..thnks sir I'm indian my english is not good i hope you got it what I said...
Love this recipe, going to try it now with white and dark chocolate. It much easier than the one I used about 10 years ago. Thank u 😉👌😉
love this!! thank you so much for breaking it down so easily! I have always wondered how to make modeling chocolate! I hope you have an amazing weekend!
Sure thing Stephanie! Thank you for the kind words ;)
Thanks, love the 4-1 ratio, easy to remember !!
thank you! I’ll try it out today.
Can I use the chocolates I make from beans to make modeling chocolate?
Is there anything else I can use on instead of corn syrup?
Yes I used golden syrup
Can u add tylose powder to make it more stable in warmer climates?
Hi Dan! My uncle, Jerry Purcell says he knows you! Also, great video!
Dan, how long is the shelf life on the modeling chocolate and is it stored in the refrigerator or just cool dry location? Thank you....this looks very simple to do!
HI Karen! It will last for at least a few months if stored in an airtight bag and away from sunlight. No need to store in the fridge. If you do store it chilled you'll want to bring it back to room temp before working with it. Enjoy!
Baking With Dan Thank you Dan. I will be working on a batch in the morning.
Why do they call it compound chocolate is it like candy melts
How well does it hold up in the summer?
The ratio of 4:1 is really helpful
Dan! Hi man, it's been awhile. Awesome video! Now that's simple. Thanks for sharing! 😊
Hey Thanks! I'm always brainstorming new videos and I'm trying to get more content up here. Thanks for following my work! ~Dan
Hello sir! I have a question that if I am having 500g of dark chocolate then in what quantity corn syrup would be added to it...
Hi! Can I replace the corn syrup with glucose? Thank you!
yes you can! Happy Baking!!
@@bakedbydan thank you so much!
Hi Dan! I have been enjoying your videos. One question about the modelling chocolate. How long will it keep in the fridge?
Hi There! Modeling chocolate can be kept at room temperature, and will keep for at least 6 months if wrapped tightly.
Love it! Let's get married so you can just bake for me 😂
Hi Dan! I love your channel and really appreciate how well you explain things, that can be tricky! Have I asked you where on earth I know you from?? I watch every baking show there is, so which one is it that I think I saw you on?Keep up the great work!!
Linda Bilsbury he was on Spring Baking Championship 😊
Thank you Linda!
Can i use hand made corn syrup
Hello! I haven't tried it that way- but it would probably work. You could make a half batch to test it out. Enjoy!
@@bakedbydan Thank u sir
If I don't have corn syrup i can use the honey
Do you keep it out of in the refrigerator?
Hey Kenyatta! You can store modeling chocolate at room temp, or you can refrigerate it if it is on a cake you've decorated.
HAPPY BAKING!! ~Dan
Thank you this is the best way I seen on RUclips the internet period really and easy. Trust me I have been searching too lol
If you overhear the syrup will it make the chocolate greasy?
Overheat I mean I just tried it
Can chocolate chips be used instead of chocolate coins?
thank u so much
but i wana aske u pleas can i use milk choclate ?
Hi Juju! Milk chocolate candy melts will work, but you would need a different recipe to use real chocolate couverture.
I did this it got greasy and falling apart like then the second time with a smaller portion it did pretty good like play dough but stand up but not as I want
Hi Kenyatta! If it gets a bit greasy just let the mixture cool down and give it a knead. Usually it will come back together.
Enjoy!
Dan
what is the ratio of white chocolate? if it is 12ounce of white chocolate thn corn syrup how much?
Hi There! Yes, it would be 12 ounces by weight of chocolate and 3 ounces by weight of corn syrup. Happy Baking! ~Dan
You are handsome and your cake are delicious
And can we put at room temperature
I let it cool for 30 mins and the grease was sitting on top
Just knead the modeling chocolate and it will incorporate easily. Happy Baking!